One Pan Pork Chops with Apples and Onions

This pork chops with apples and onions dish is a deliciously light and flavorful meal that’s perfect for Fall. Plus, it’s all made in ONE pan!

These pork chops have everything you love about a comforting Fall dish… mouthwatering, well balanced flavors, is healthy yet hearty, and is made in just ONE pan in 30 minutes!

You guys really love one pan/one pot meals… and I’m bringing you another great one! When I posted my One Pot Chicken and Dirty Rice recipe… I had no idea it was going to take off as much as it has. I’ve also gotten quite a few reader requests for more one pan/one pot meals, so I knew I had to get to work 😉

This recipe isn’t mine however, I got it from Cooking Light magazine, then made a few tweaks and changes.

There’s something so satisfying about cooking a meal in ONE pan. You feel accomplished, like you’re working smarter, not harder… and there’s the huge bonus… you only have to wash one pan! I don’t know about you, but I loathe doing dishes. Some meals can seriously fill up your sink (and then some), so these one pan meals are a nice change of pace.

I used fresh herbs in this dish since I’m a huge fan of using them whenever possible, but I know not everyone keeps a steady supply of fresh herbs in their house, so you can swap them out for dried (just use about 1/3 of the amount) if that’s what you have on hand. No need to run out to the store 🙂

In the magazine, they actually made this meal using bone-in, skin-on chicken thighs, so if you’d prefer to use those, no problem. I just really like the flavor of pork and apples… they’re a match made in Fall heaven! I also chose to use bone-in pork chops, since I find they have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.

Instructions

Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.

Remove pork chops to a plate.

In a small mixing bowl, whisk together chicken stock and mustard, set aside.

71 comments on “One Pan Pork Chops with Apples and Onions”

Made this tonight with some pork tenderloin chops I had marinaded in apple juice and ginger beer. Served it with some white rice. The pork and apples came out the best I’ve ever cooked. Hubby questioned apples in dinner – I’ve tried this idea many times. He ate it saying it only needed horseradish.

Tried this today but used crab apple instead. It was very good but next time I will add a bit of sugar to take some of the tartness out of the crab apple.
I always substitute something on every thing I make… never the same thing twice lol

Who would have thought apples and onions could taste so good together! I varied this recipe by using coconut oil, I didn’t have all the spices required so I improvised using Penzey’s ‘Balti’ spice and a small pinch of Rosemary (I had previously dried), rubbing it a couple of time’s in the palm of my hand with my fingers. I, also, used water having no chicken broth. I had 2 pork chops that weighed about 6.5 Oz each, so I seared them longer initially (about 8 minutes each side) and about 5 minutes longer at the end before serving (I used a thermometer to ensure they were cooked completely). Be sure to scrap the bottom of the pan after pouring in the stock mixture before ‘nestling’ the chops within the onion/apple/spices. My husband and I were very pleased with the dish. I served raw carrots, sliced orange bell pepper and sliced tomatoes as sides in addition to the onion and apples.

Swear this is my first time to learn that apples can be an ingredient for a pork menu. Quiet curious, I would love to try cooking this at home. I’m certain this would be a great idea. Hopefully the whole family will like it too.

Made twice now! Delicious! Used dried herbs & reduced amount accordingly. Marvelous! On our rotation schedule. You could play with this recipe in many different ways. But, I always do original recipe first before I rate.

Is there a way to do this and finish the pork chops in the oven? Do you think once the apples / onions are cooked, could I put in an oven safe dish, with the pork chops for about 15 minutes at 400 to finish cooking? Or would that dry it out?

OMG, this was soooo delicious! I was looking for something different and this is it! Easy to prepare and super flavorful. The entire family loved it and some of us wanted to repeat, but there’s nothing left, jijiji.

I was a little hesitant to make this because I thought the herbs and apples would taste strange but honestly, this pork chop recipe is perfection! I followed the instructions exactly and everyone in my family loved it, especially my 1 year old! I will be making it again! Thank you for sharing:)

Made this again tonight, would say, 1”nh chops 2 min each side on med high. More than enough. I tried it backwards tonight, apples and onions first, then chops, threw then into pan
delish! My honey loved them

I made this tonight and it was totally devoured!
I used boneless chops, and added some tarragon to the rest of the spices. I used a little more broth than called for so the chops would be more submerged in the sauce and apples mixture. I had to take the chops out so i could cook the extra liquid down

I have a Sous Vide recipe that is quite similar to this that I absolutely love. This one is just a bit more on the spicy side but it’s got to be fantastic and I can’t wait to try it! If you’ve never worked with this combination of ingredients (rosemary, apples, and onions) you are in for a treat!

I’m not happy with my non gourmet family right now. They loved everything about the dish except the apples. I loved it!! I served it with mini Pommes Anna and was sure it would be a total hit. ? Thanks, anyway!

This sounded amazing! Looked forward to it all day…very disappointing. My best description of the taste… a fall candle and a pork loin had a love child. I’m sure many people might enjoy that thought/taste, my family did not. Maybe next time I’ll try less herbs and that will lend less of a perfume/candle taste.

This was really good. I didn’t have chicken stock, so I used white wine for the liquid and had half a cabbage in the fridge so threw that in.The pork was very moist and the herbs really gave a nice depth.

Hi Nicole 🙂 I’ve never made it without the mustard, although it’s not a strong flavor, so I think making it without the mustard would work just fine 🙂 You could completely omit it, or substitute with an equal amount of cream 🙂

Hi Bo 🙂 Yes, you’re absolutely correct… the nutritional program I run my recipes through didn’t correctly interpret some of the ingredients. I went back and checked it, and have updated the post. Thank you for bringing it to my attention!

These are some good looking chops! I love that I can make this in one pan, perfect for a weeknight dinner.

Hello There!

I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'!